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I have a Griswold piece that I got as a gift that I can't seem to re-season. I soaked it in oven cleaner for a day and then used a wire wheel brush and got it pretty clean. Then I used the flaxseed method 5 or 6 times in an oven. I used thin coats as suggested and it never turned black, just a dark gray. I started cooking things in it and it started to turn black and I was able to do eggs pretty easily. However, every time I fry some bacon it seems to stick and just destroy the seasoning, not make it better. I always have to clean it using coarse salt and a brush which ends up removing some seasoning. The flaxsee method worked great on a 12" Lodge that I had.

I think I want to remove all the seasoning again and start over, but the wirebrush method didn't really do the trick. I think I'm going to try sanding. What grit should I start with?

Very cool, I have an old and unused Griswold pan that leads a lonely life hidden away in a closet because it is a bit rusty and I wasn't sure what to do about it. After reading this, I may just get it out and bring it back to life again.

Very cool, I have an old and unused Griswold pan that leads a lonely life hidden away in a closet because it is a bit rusty and I wasn't sure what to do about it. After reading this, I may just get it out and bring it back to life again.

Stefan

Are you kidding me Stefan, one of the best pans ever made and due to some rust it sits in the closet. Get that pan out clean it up, in the oven with some lard, oil or what ever your preference and re season it.